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Very often when I see Indian dishes they are accompanied by freshly made naan. Naan is a yeast based Indian flat bread that is traditionally baked in a tandoor oven at very high temperatures. I thought that it would be nice to have some freshly made naan as a side for my palak paneer dinner. I have to admit that I had tried to make naan before and it did not work out too well. I baked it in the oven but it baked hard before it got all nice and golden brown so this time I decided to try something different. I figured that I would have more control if I pan fried the naan and since they were brushed with ghee or butter anyways they were all ready for pan frying anyways. The pan fried naan worked out really well! I was able to get the naan nice an golden brown on both sides! The tops and bottoms were also slightly crispy and the insides were nice and light and fluffy and moist and best of all still warm! I cannot believe how good, and addictive, freshly made naan is! I had a hard time resisting just eating my fill of naan despite the fact that the palak paneer was really good as well. I can't wait to make another batch of naan!

Naan

Servings: 8

ingredients

1 1/2 teaspoons dry yeast

1 1/2 teaspoons sugar

1 cup water (warm)

1 teaspoon salt

3 cups all-purpose flour

6 tablespoons ghee (clarified butter or unsalted butter)

3 tablespoons yogurt

* ghee (clarified butter or unsalted butter)

directions

Mix the yeast and sugar into the warm water in a large bowl and let sit for 10 minutes.

Add the salt and flour into the liquid followed by the ghee and yogurt and mix until it forms a dough.

Knead the dough until it is smooth and elastic.

Place the dough in a large greased bowl and cover.

Let it rise for 90 minutes.

Punch the dough down and knead it for 10 minutes.

Divide the dough and form balls.

Roll the balls out.

Brush both sides with ghee and fry in a pan until golden brown on both sides.

A while back I saw a Youtube video made by an Indian lady who used a conventional oven turned to broil. I use my pizza stone on the top rack for this method (putting it in ahead of time so it can absorb the heat well), then slip the naan under the broiler for a very short amount of time. Also, she wet her hands and then patted the dough rounds with her wet hands just before putting them in the oven. They turned out very soft that way; I think it's the combo of high heat and short cooking time. But I want to try the pan method now, too.

I've been away on holidays these past few weeks and have missed so much of your delicious cooking Kevin!! That Naan bread looks perfect! You did a great job on this and on the paneer! I am in awe of you!

I've been wanting to try homemade naan for a long time, but I was always scared that it wouldn't turn out. I love how you pan fried them...it seems so much less intimidating. Thanks for sharing this recipe!

I like your way of making naan. Unusual for me, but looks pretty good. Anyways, in my experience, stove top naans are always better than those baked in an oven.And nothing quite beats home-mde paneer either.

Excellent recipe - I tried it & this worked for me right away, you must try something I was able to cook last month - Parantha's made from Corn Meal, they are very popular in winters & eaten with Saag or Palak dishes - here's the link http://onecreativekitchen.blogspot.com/2010/12/makki-methi-parantha.html

Great site! This recipe is good and will produce naan exactly like the picture. For me, the naan was too dense and had an outside crust that was too crispy. My suggestion is to follow a recipe that uses an egg so it will be softer. Keep up the good work :)

I was just going through your site and saw this. As an Indian I have to say that does not look like naan. It looks more like a 'kulcha'.

Naan is traditionally made in a 'tandoor' and the closest thing to a naan in the west is an italian pizza base made in a wood fired oven. You can make the naan in a wood fired oven or on a pizza stone and it should turn out well.

Also I believe a lot of Indian restaurants and homes make it without yeast. Let me tell you the way my mother makes it at home.

In India we have cheap 'kadhais' (like a wok) made out of cast iron or some material that can stand high heat on both sides. Take that and put it on the stove upside down. You can dab your naan with a little bit of water and stick it on the side away from the heat. Alternatively you can use an Indian 'tawa' (its like a shallow pan but concave). Stick the naan on the concave (the right) side on the tawa and heat the naan by holding the tawa upside down against the heat. The water will keep the naan stuck to the tawa or kadhai. This is also how we make 'missi' (chickpea chapatti) rotis.

Also a naan is shaped exactly like a italian pizza base. Stretch it and make it about the same thickness as a traditional italian pizza base.

You know, I've always bought naan instead of making it cuz I thought it takes too long. Have to give it a try sometime.

My favorite recipe with this bread is naan pizza. Gives it that personal touch and great flavor when I know what ingredients are going into making it. Check it out sometime: http://www.indiankhanamadeeasy.com/2010/03/indian-style-pizza.htmlI'm sure with your homemade naan, the taste will be incredible.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.